Katsu curry. 🍛

First we fillet the chicken breast in two parts and season it with salt and pepper. In a bowl put the egg, flour and parsley. Then we coat it in panko and place it on a baking tray. Bake in the oven at 180° for 40 minutes.

Cut an onion into thin slices and poach it in a pan with EVOO. We cover it with a lid over low heat to improve the result. In a separate glass put the glass of milk, the glass of water, the curry powder and a small spoonful of cornstarch.

We take a saucepan and put half a glass of rice (it can be round or basmati) and wash until the water is transparent. Season with salt and boil the rice over medium heat covered for 10 minutes or until the water evaporates.

Once the onion is poached, add the curry mixture and cook over medium heat until it thickens.

Once the rice and chicken are ready. Remove and place. Put the rice. The chicken breast on top and finally the curry sauce. Enjoy!